4.7 from 96 votes
Classic New England Fish Pie Recipe
My Classic New England Fish Pie Recipe has a base of fish, leeks, parsnips and peas in a creamy white sauce, topped with a cheddar-y horseradish and buttermilk mash ~ it's hands down the most comforting meal I've had all year.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8 servings
Calories: 356 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb fresh cod fillet, skin removed (or other fish like halibut or salmon)
- 2 1/4 cups whole milk
- 1 bay leaf
- salt and black pepper
- 6 Tbsp butter, divided
- 2 parsnips, peeled and chopped
- 2 leeks, peeled, washed, and sliced
- 3 Tbsp all purpose flour
- 2/3 cup frozen peas (don't defrost)
- 3-4 russet potatoes, peeled and cut into large chunks
- 1 cup shredded sharp cheddar cheese
- 1/2 cup buttermilk
- 2 tsp prepared horseradish, or horseradish cream
Instructions
- Preheat the oven to 350F
- Put the milk and bayleaf in a saucepan over medium heat. Cut the fish into 4 or 5 pieces and add to the milk along with 1/2 tsp salt. Bring to a gentle boil, then turn down the heat and simmer for a few minutes. Remove from the heat, cover, and set aside.
- In a large pot melt 2 tablespoons of the butter and saute the parsnips and leeks for about 10 minutes over medium heat until softened. Stir often and don't allow them to burn.
- Strain the fish and reserve the milk. Set both aside.
- Add the flour to the parsnips and leeks and cook, stirring, for a few minutes, and again, don't let it brown. Slowly pour in the strained milk, stirring constantly, until smooth. Continue heating until the mixture thickens and almost comes to a simmer.
- Add the fish to the pot, breaking it into large chunks as you add it. Season with salt and plenty of fresh cracked black pepper to taste. Stir in the frozen peas. Cover and set aside on the stove top to keep warm.
- Meanwhile cook the potatoes in plenty of salted water until completely soft. Drain them and whip with 2 tablespoons of the butter, the cheese, the butttermilk, and the horseradish. Season to taste with salt and pepper. Be sure to get out all lumps.
- Turn the fish mixture into your baking dish. Top with the mashed potatoes. You can pipe them on (see inspructions in the blog post) or just spoon them on. Melt the remaining 2 tablespoons of butter and gently dab over the mashed potatoes with a silicone brush. If you like you can brush again during cooking.
- Bake for 30-40 minutes until golden browned and bubbling.
Cup of Yum
Notes
- Fish pie can absolutely be a meal in itself, but if you want to add something to it, here are a few suggestions: steamed Brussels sprouts, green beans, asparagus, broccoli, or a crisp salad.
Nutrition Information
Calories
356kcal
(18%)
Carbohydrates
33g
(11%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
71mg
(24%)
Sodium
251mg
(10%)
Potassium
925mg
(26%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1027IU
(21%)
Vitamin C
20mg
(22%)
Calcium
255mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 251mg | 10% |
| Potassium | 925mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 20mg | 22% |
| Calcium | 255mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.